Rice for sushi?

Question

how to cook rice for sushi at home?

Answer 1

3 cups (750ml) sushi rice
3 1⁄3 cups (830ml) water
½ cups (120ml) rice vinegar
¼ cups (60ml) sugar
½ tsp salt
1 Tbsp dashi- concentrated or powdered fish stock
1 small saucepan
1 large saucepan with a lid
1 spoon
1 large flat bottomed bowl, preferably wooden
1 flat spatula, plastic or wood
1 fan
1 large glass bowl
Rinse the rice
Put the three cups of rice in a large bowl. Lightly rinse by adding enough cold water to half fill the bowl and swill it around with the rice. Pour the water off. Scrunch the rice about in the bowl with your hand. Then rinse, swill and drain again and repeat the scrunching action. Keep following this pattern until the water is almost clear - this could take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and a third cups of water and leave it to soak for at least 30 minutes. As it soaks, the rice will become whiter, and the water will appear clearer.
Prepare the sushi vinegar
Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a teaspoon of powdered Dashi into the small saucepan.
Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as this will impair the flavour, only heat long enough to completely dissolve all the ingredients. Then turn off the heat, and leave it to cool while you prepare the rice.
Cook the rice
Put the pan on the hob with the lid securely on top, and turn the heat to high.
Avoid lifting the lid at all times through out the cooking process as this will allow the steam to escape
When the rice begins to boil reduce the heat and leave to simmer for fifteen minutes.
After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.
Stir in the sushi vinegar
Transfer the rice into a large wooden bowl.
Pour over the sushi vinegar. Use the spatula in a cutting motion to fold the mixture into the rice. While you are folding use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature. This could take up to 10 minutes.
Ready to serve
It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming too hard.

Answer 2

The secret is in the quality of Sushi rice, needs to be cooked or rather steamed to the point (like Bastmati, wash rice thoroughly, place in pot, 1 portion rice to 0.5 portion water - rather add some if not done enough, bring to boil, then turn down and let is rather steam!) and what makes it sticky is the Rice Vinegar mixed with a bit of sugar. Stirr into the hot rice and stirr. That stuff will stick!Lovely!

Answer 3

this website will help you how to make sushi rice at home through demonstration..proper preparation is needed to have fun eating sushi without spending much..
Ingredients have strong taste, sometimes I mix water for the soy sauce or vinegar or add sugar on rice.. you can find it at grocery stores or chinatown groceries.
In Japan, making sushi is like an art, with proper preparation and presentation that would looks appealing.

I do my own sushi too, I use calrose rice..or medium grain rice

Answer 4

I know this sounds crazy, but the Tex-arkana region of the US has become the rice capital of the country.

The development of the rice blends from this region is better than ever.

Classic sushi rice has a requirement for a pre-soak where the Texas version doesn't. This Texas blend is commonplace in your local American grocery store (versus the Asian foods store).

It requires a simple boil with addition of the vinegar and mirin combination to prevent over stickiness.

Hope this helps!

Good Luck!

Answer 5

Use Calrose or Hinode rice. In a rice cooker or pot; rinse rice in sink until water is clear. Using your finger (any age, any finger will work) put the tip of your finger on the rice; if the clear water reaches up to your first knuckle turn the pot on (covered) or start the boiling (stove top). Long grain rice or instant rice are not good substitutes.

Answer 6

Pretty simple. Rinse the rice well. Steam or boil the rice like you normally would. Dissolve about a tsp of sugar in a tbsp of rice wine vinegar. Add the solution to the rice and lightly incorporate...don't mash it in. That is how I was taught.

Answer 7

At a rice cooker put 2 cups of water for each cup of rice. Thats all.

Answer 8

I think you have to buy the japanese rice and then you could cook it in a rice cooker. (thats what I would do.)